Friday, January 13, 2012

Mushroom Stew - Hungarian

We love mushroom stew over polenta or mashed potatoes. So easy to make and super cheap, you have to try it. You can make it without sour cream, but I think that the sour cream makes the sauce super creamy and tasty. This is a hungarian recipe my mom used to make a lot.

Anita B - all rights reservedIngredients:
2 lb mushrooms, sliced
1 large onion
2 large tomatoes, chopped
2 teaspoon paprika
4 tablespoon oil
2-3 cloves garlic
1 cup sour cream
black pepper
2 tablespoon flour
chopped parsley

Pour oil into a large pan and sautee onions on a low heat until soft and translucent.
Add paprika and chopped tomatoes and stir well.
Add the mushrooms and cook for about 5 minutes.
Season with salt and black pepper and than cover the mushrooms with water.
Cook on low heat with cover for about 30 minutes.
In a small bowl mix the flour with a little water, until smooth, add the sour cream and mix well.
Pour the mixture into the mushroom stew, add the crushed garlic and cook for a few minutes.
Taste and adjust the seasonings.
Sprinkle with chopped parsley and serve with mashed potatoes and meat, or with polenta.

Tags: Mushroom Stew, hungarian Mushroom Stew recipe, Mushroom Stew recipe, gombaporkolt recipe, tocanita de ciuperci recipe, tejfolos gombaporkolt recipe


  1. gr8 recipe of creamy stew
    1st time here do visit happy to follow u

  2. This is a wonderful stew, Thank You for sharing .

  3. Anita, this sounds so delicious. We are mushroom lovers at our house, so this will be a great addition to our meal plan.

  4. Polenta and anything with sour cream added = deliciousness. Your profile doesn't say, but I assume your family comes from Hungary. I love the flavors of Hungary, especially paprika. It's one of my favorite spices. Thanks for visiting my blog! Debby

  5. This is very similar to the recipe I have learned from my Hungarian mom. I cooked it today again but I did not have tomatoes nor parsley this time so I added instead a bit of mustard and paprika paste (Piros Arany from Hungary). I also added a pinch of thyme, about ½ tsp marjoram, two bay leaves and a shot of Chablis. I cooked Hungarian gnocchi (nokedli) for side dish. My American family loved it.


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